Preheat the oven to 350 F.
Open the can of cream of mushroom soup.
In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned, drain and then mix in the shredded hash browns, cream of mushroom soup, milk plus half of the shredded cheese. Note: you do not need to thaw the hash browns before baking.
Pour into a 9×13-inch baking dish and top with remaining shredded cheese.
Bake in the preheated oven for 30 to 40 minutes, or until completely warmed through and cheese on top is melted. Season with salt and pepper to taste.
Prepare the salad or fresh veggies.
Serve Hashbrown Beef Bake with salad or veggies.
*You can find the homemade cream of mushroom soup by tapping here.